Chicken with Noodles Over Mashed Potatoes

To make noodles, mix eggs, salt and flour. I start out with 2 cups flour and add cupfuls as I go along. Grandma always said, you can add more, but you can’t take it out! Stop when the mixture is slightly stiffer than cookie dough. Roll it out onto a floured surface (I usually use my kitchen table). Let it sit for a couple of hours. Then, cut the noodles into big long strips. Try to make them uniform in size. I usually use a pizza roller for this, which just makes it easier.

While your noodles are sitting for a couple hours, get out your big stock pot. Put in the chicken, and cover with water. Throw in your bay leaves, your peppercorns and a dash of vinegar. Boil for several hours or until the meat is falling from the bone and is obviously cooked. Remove chicken and strain broth, reserving broth. Pick all the meat off the bones of the chicken and put it in the stock pot with the broth. Bring that broth to a boil. Drop the noodles into the boiling broth and cook for about 20 minutes.

Serve over mashed potatoes.